{"id":7917,"date":"2015-04-01T03:00:34","date_gmt":"2015-04-01T09:00:34","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=7917"},"modified":"2017-03-22T16:59:24","modified_gmt":"2017-03-22T23:59:24","slug":"salty-honey-cookies","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/salty-honey-cookies\/","title":{"rendered":"Salty Honey Cookies"},"content":{"rendered":"

\"Salty<\/p>\n

I'm not exactly the trendiest food blogger out there. I don't really pick up on trends before others, nor do I really care that much about them (I've yet to buy matcha, but I REALLY want to!). Salty honey pie is one trend, though, that I've been wanting to get on for about two years now. It just sounds like such a crazy idea. Salt + honey = pie? I'm not sure where you learned math, but that is NOT an equation I'm familiar with.<\/p>\n

\"Salty<\/p>\n

Until now! I decided I had to give this combo a try - but in cookies! Pies have their time and place. That time and place is not today. Today is FOR COOKIES! (maybe everyday is for cookies? and pie? I really don't discriminate!) So I took this recipe<\/a> and cracked it wide open. The amount of salt in this recipe might look ludicrous (I had a hard time not spelling that \"ludacris\" ... let's be real) but with all that honey: it's SO GOOD.<\/p>\n

\"Salty<\/p>\n

Maybe these should be sporty cookies! You know like sport beans (jelly beans for athletes)? Basically they just take normal foods and put more salts in them. So... we take normal cookies, and put lots of salt in them! Right? It works, I swear!<\/p>\n

\"Salty<\/p>\n

This recipe was a total experiment for me, and I was nervous it wouldn't work because the dough was sooo soft.<\/em> Like, really soft. I actually baked one lone cookie to make sure it wouldn't turn into a big flat pancake (I've literally never done that crazy solo cookie move before!), and was pleasantly surprised when it held up! It kept a wonderful<\/em> cookie shape! So then I made the rest of them (chilling the dough when I wasn't rolling it) and drizzled them in more sugar. YUUUUhM!<\/p>\n

\"Salty<\/p>\n

I only put this as an option in the recipe, but if you're feeling brave (or salty!) I suggest putting a little bit of salt in the glaze, too. Or you could sprinkle sea salt on top! I put about \u215b teaspoon in my glaze, and thought it was a nice salty touch. If you're iffy on the whole \"there is salt in my cookie\" thing ... try it next time. xoxo!<\/p>\n

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